A 9-Course Lunch at Brae
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- čas přidán 25. 03. 2020
- On my trip to Australia in January, we drove out to the beautiful property where Chef Dan Hunter and team executes with thoughtful purpose, from filtered rainwater in your glass, on-site-grown wheat in the bread, and vegetables from the surrounding fields.
Check out Brae: geni.us/brae
Lune Croissanterie: www.lunecroissanterie.com/
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repertoirepodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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I seriously love your editing style, Justin. The intro frame and outro "breath" are little details that stand out from all the other fine dining videos on here. Thanks for keeping it classy, always :)
🙏
look absolutely amazing!! great video!
Found you through your commentary of The Bear, but I've been steadily making my way through your video catalog and it's exquisite. Your editing and narration, sprinkled with insider industry knowledge, really makes these videos so satisfying to watch. Thanks for this series & looking forward to more!
Incredible place, We are dying to be able to visit, as soon as possible.
looks fantastic there at Brae and as usual super great content, your underrated mate. pls keep up the good work!!
Appreciate ya!
Great videos on these restaurants. You should keep it up!
Can't stop! Appreciate you watching Michael 🙏
$600 USD for those keeping track at home.
Great
My name is Brae and I’m planning to go to this
Underrated is the word for you
Thanks Bagas!
Hate the jumpy camera LOVE descriptions and honest reviews
Brae is so close to my hometown and I need to go. It's only like 20 minutes or so hahaha
Thousand percent - it's a fantastic spot
I had the pleasure of eating at Mugaritz and the Royal Mail when Dan was highlighting, so stoked to see him finding his own voice at his own restaurant, definitely a station of the cross in Victoria!
Such a legend, wish I could've eaten in the Royal Mail days....
@@justinkhanna it was blackout delicious! But I still see influences from his time there, running through this meal, especially the egg with toasted barley, legumes and ryes. That dish was special! ☺️
Have you been to Brae before? Which dish impressed you the most, visually? 👇
Man the oyster ice cream for me.
I worked with chef at Royal Mail ..hardest kitchen I tell haha ..
What cut was the pork made of. I live in the netherlands so english is not my native language!
can nebbiolo ever be considered light (other than color)? Not that it's bad, it's actually my pref varietal.
I’d say so, a lot of producers are making them in more new world “Pinot Noir” profiles
Hey Justin, 19 year old culinary student here. A little bit about me, ive been overweight for most of my life, used to wrestle in high school and peak senior year i was losing 10 pounds a week. Ended up going from 315 to 259, but its been just under 2 years and I KNOW my weight is back over the 300. Im about 6'0-6'1, and I dunno ive recently been wanting to get back into the swing of real work outs. I remember one of the ACF Culinarian mandates was taking care of yourself, and thats a big motivation for me, so what im trying to get at i suppose is asking if you have a weekly workout routine you could share? In this industry we're more at risk at developing health issues and the like, so I'm hoping that a chef much more experience could help me on the way. Also, ive recently come up with what i think is a great meal prep. The only thing I'm not coming up with is a good workout routine yknow? ALSO!! DO. MORE. REP. VIDEOS!!
Have a great day, and hope to see more from you!
Oh also also, after this is all calming down with the C-Vir*s Im getting my first line cook job. Any advice or a video on it? Only worked Prep cook until this started shutting business down here haha
Hey dude, this is amazing, congrats on the progress! More Reps videos are coming, promise ;) but when I was in kitchens daily, I found the best cadence for me was to head to bed right after work, and then force myself to wake up earlier to get a workout in before work. It's really hard to work out after a shift when you've been physically exhausted from the day. As far as workouts go, I'd point you to people way smarter than me on this stuff: Athlean-X , Jeff Nippard and others have great cardio, full body, and mobility training routines that I "Frankenstein" together to find what works best for me. Otherwise great on you for the meal prep and focus on diet, I know that's just as crucial of a factor in this thing! Stay well and keep up the hustle, can't wait to get an update 👊
I hope it's Ok that I give you some advice? I've been cooking for 19 years and like you, I was a big boy in highschool. I was size 40 in the 7th grade and only 5'10", thanks to my mom's Mexican food. I have experimented a lot in the last 20 years and have to say today I'm down to the lightest I've ever been. So here is my advice. Treat this as a marathon. Just like being a chef. It's going to take some time. A long time. Yes, you can do it in a year but its not that healthy and it's a lot of work to get the weight off and way more work to keep it off. Ride a bike as much as you can, if you can afford a peloton get it. Walk to work. Do yoga. I had to focus on exercise that calmed me down. The last three years I have been intermittent fasting. This is hard because we have to taste food all day but you can make it work. I had to quit drinking, you don't have to, but putting all those carbs in my belly late at night then going to bed is not good. If you smoke weed be careful, the munchies will destroy any progress. CARBS CARBS CARBS treat them like you're enemy because they are. I'm not saying to use the keto diet. just know that they stack up quick. Do all those things and feel healthy.
Justin, thank for all you do. It's been awesome watching the production quality of your videos grow with you.
Hi Justin
What's up dude?!
Hey Justin, what was the terminology you used at timestamp 2:48,2:49 something about dehydration and rehydration. Can you please explain that whole sentence.
For sure! It's a move that got pretty popular 3-4 years back, where you roast a starchy vegetable with a lot of sugar content (beet, carrot, parsnip, celery root, etc) until tender. Then you peel it, cut it into pieces and slowly dehydrate it until it's lost 30-50% of it's moisture content. After that, you'll juice some fresh produce (beets for beet, carrots for carrot, etc) and place those dehydrated beet pieces in that beet juice and warm them. So you're left with this juicy but chewy vegetable that is unlike any other "simple" cooking technique. Did that make sense?
@@justinkhanna oh wow. Thank you so much Justin! I appreciate the help :D love your videos and the knowledge you share !
@@justinkhanna I'll try and use this technique for my upcoming trade test :D
@@justinkhanna One more question. By "slowly dehydrate"...How do you do that?
And thanks for this explanation. I wandered what that was too.
seems like i would leave hungry, whats the procedure if you are still hungry after paying $300? will they charge you more for more food or just give it to you for free
Absolutely didn't leave hungry from this meal, I was actually really stressed that I wouldn't be hungry enough for our dinner back in the city! You can usually ask for additional courses, and different restaurants have a range of options from charging to doing repeat presentations of your favorite dish from the menu thusfar, to a supplemental course (the cheese dish before the dessert), to a dish off of the "other" menu (for places that do chef's menus & veg menus)...always best to ask the question near the last savory course if you're still really hungry, and discuss with the staff how many dishes are left and what options are available.
No views but somehow 2 likes
You da real MVP 👊
Que verguenza. Muy atrevido los duenos servir la cabeza podrida de un camaron. Dios mio.